The Glancy Family Cookbook

Southwest Cornbread Stuffing with Corn and Green Chiles

Glancy Family Cookbook Volume II, chapter 4

Category: Side Dishes

Yields 10-12 servings

See also Buttermilk Corn Bread.

You can substitute store-bought cornbread for homemade.

Ingredients

10 tbsp unsalted butter
1 1/4 cups (8 oz) Anaheim chiles, fresh, chopped and seeded
1 1/4 cups (8 oz) poblano chiles, fresh, chopped and seeded
3 large jalapeño chiles, chopped and seeded
2 1-lb packages frozen petite yellow corn kernels, thawed
1 1/4 cups green onions, chopped
2/3 cup fresh cilantro, chopped
Buttermilk Corn Bread, 1 day old
4 large eggs
1/4 cup sugar
2 1/4 tsp salt
1/2 tsp ground black pepper

Steps

Melt butter in a heavy large skillet over medium-high heat. Add all chiles, sauté until beginning to soften, about 8 minutes.
Stir in 1 package of corn and green onions. Transfer to a very large bowl.
Mix in cilantro. Coarsely crumble cornbread into vegetable mixture; toss to blend.
Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse purée. Stir mixture into stuffing.
To bake stuffing in turkey:
Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish and fill with remaining stuffing.
Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 minutes.
Uncover stuffing and bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake all stuffing in baking dish:
Preheat oven to 350 degrees.
Generously butter 13" x 9" x 2" glass baking dish, and transfer stuffing to prepared dish. Cover with buttered foil, buttered side down.
Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.